side dish

White Bean Soup


1 Tbs Olive Oil

1 Onion, finely chopped

1 Carrot, chopped

2 Clove Garlic

1 (16 oz) cans of White Kidney Beans, rinse & drain

(if you prefer using dry beans, soak the night before)

2 1/2 Cups Chicken Broth

2 tsp Salt

1 tsp Pepper

Fresh Rosemary, finely chopped

1 Spoonful of Green Tomato Chutney

Begin by heating oil in a large saucepan. Add the onion, carrot, celery, salt and pepper and cook for about 10 minutes or until everything is tender. Add garlic and rosemary and continue cooking for about 30 seconds. Be careful not to burn the garlic. Add the white kidney beans and chicken broth. Bring to a boil and cook for about 15 minutes. Remove some of the beans and set aside. Blend remaining mixture with an immersion blender or transfer to a standing blender. Time to add those beans back in for some texture! Top it off with our Green Tomato Chutney when serving.

Sweet Potato Casserole with Peach Chutney

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4 Large Sweet Potatoes

1/2 cup or 1 stick of butter divided

1 cup of Peach Chutney

2 T Bourbon

2 t Salt divided

1/3 c + 2 T Brown Sugar

3/4 cup of toasted lightly salted Pecans

Peel and cut potatoes into 1-2 inch pieces. Boil in salted water until tender (about 15 mins.). Meanwhile, mix chutney with 1 t salt, 1/3 cup of brown sugar, bourbon and 5 T butter. Bring to a boil making sure sugar is dissolved, then set aside. Drain and mash potatoes using a potato ricer.  Then add 3T butter, 1 t salt and 2 T brown sugar, mix together well and place in casserole dish. Next, top with toasted pecans. Then top with chutney mixture and Enjoy!

    * If you can get sweet Potatoes that are white inside use them for the best texture.  Then add 1 cup of pureed pumpkin to the mashed sweet potatoes. 

Roast Cauliflower Quinoa Bowl

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1/2 Head of Cauliflower

2 Cups of Quinoa

2 1/2 T Peach Chutney

1 T Blood Orange Olive Oil or any citrus Oil

Pickled Mushrooms

Tempeh- I use Miso Ginger

Roast Cauliflower with a little oil and salt at 425 for 20 minutes. meanwhile cook quinoa according to package. 

For the dressing blend chutney and Citrus oil and toss into cooked quinoa. Mix in Cauliflower, top with Tempeh and Pickled Mushrooms.